Macaroni and Tomatoes
ounces elbow macaroni (1 cup)
8 ounce can stewed tomatoes
cup sliced fresh mushrooms
teaspoon dried oregano, crushed
cup shredded low-fat cheddar cheese (1 ounce)
- In a large saucepan cook macaroni in boiling water for 6 to 8 minutes or until nearly tender. Drain well; return macaroni to the saucepan.
- Add undrained tomatoes, the mushrooms, oregano, and pepper. Cover and simmer for 5 minutes or until macaroni is tender and most of the liquid is absorbed.
- Pour into a serving bowl; sprinkle with cheese. Makes 6 side-dish servings.
Nutrition Facts(Macaroni and Tomatoes)
- Per serving:
- 97 kcal cal.,
- 1 g fat
- 3 mg chol.,
- 132 mg sodium,
- 17 g carb.,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet